Layered Vegetable Lasagna

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Oxmoor House


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1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 (12-ounce) carton 1% low-fat cottage cheese

1/4 cup egg substitute

2 teaspoons olive oil

3/4 cup minced onion

1 cup sliced mushrooms

2 garlic cloves, minced

2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped

1/4 cup minced fresh parsley

1/4 cup dry red wine

1/4 cup no-salt-added tomato paste

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/2 teaspoon pepper

1/4 teaspoon salt

Cooking spray

6 uncooked whole wheat lasagna noodles

5 cups thinly sliced zucchini

1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

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